6/09/2006

My friend Kim shared this recipe with me, so I shared it with my hubby over some pinot grigio. These takes a bit of fiddling, but they're worth it. When you're making the crisps, be sure to not get distracted because your mean oven will try to burn them if you're not careful.

Marinate the grape tomatoes in a little balsamic and olive oil for a couple hours. Marinate the boccaccini as well, but in a mix of olive oil, chopped basil, a little freshly ground black pepper, and a swig of balsamic vinegar.

To assemble, take a toothpick and start with a tomato. Add a basil leaf, then the boccaccini, then half of a kalamata olive (facing in, if you want to be "lana" about it). Serve with parmesan crisps.

To prepare the bread -- first, cut into thinnish (1/2-in) slices, then use a small cookie cutter to remove the crust while creating fun bready shapes. I would recommend staying away from stars or something with appendages because the ends will be crispier and browner than the rest of the piece.

Preheat oven to 350°. Put the bread on a cookie sheet in a single layer and brush one side with olive oil. Toast in oven for a few mins, until starting to lightly toast. Remove from the oven, turn all the breads over, and brush the opposite side with olive oil. Toast in the oven for a few mins. Remove from the oven and sprinkle each piece with parmesan (be generous to the edges!). Toast until parm melts and is beginning to bubble. Remove from oven and let cool slightly before turning over each piece to sprinkle cheese on the other side. Toast again, until the parmesan melts and is toasty. Serve warm or at room temperature.